Ingredients
Filling:
1/2 cup whipping cream
1/4 cup GOLDEN BLOSSOM HONEY
1/3 cup sugar
1 1/2 tablespoons butter
1 tablespoon brandy
1/3 cup walnuts, coarsely chopped
1/3 cup pecans, coarsely chopped
1 (10 ounce) package puff pastry shells, found in frozen aisle of grocery store
ice cream, if desired
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 400°.
Filling:
In a medium saucepan combine whipping cream, honey, sugar and butter. Bring to a full boil. Continue to boil for 2 minutes. Remove from heat, stir in brandy and nuts. Pour filling into a bowl and refrigerate 1 hour.
While filling cools, bake pastry shells for 20 minutes. Place on cooling rack. Using a fork remove top of shells. Discard tops.
When filling has cooled, spoon into pastry shells. Bake an additional 10 minutes until filling is brown. Remove to rack to cool. Serve with a small scoop of ice cream.
Serves: 4
Filling:
In a medium saucepan combine whipping cream, honey, sugar and butter. Bring to a full boil. Continue to boil for 2 minutes. Remove from heat, stir in brandy and nuts. Pour filling into a bowl and refrigerate 1 hour.
While filling cools, bake pastry shells for 20 minutes. Place on cooling rack. Using a fork remove top of shells. Discard tops.
When filling has cooled, spoon into pastry shells. Bake an additional 10 minutes until filling is brown. Remove to rack to cool. Serve with a small scoop of ice cream.
Serves: 4
